Bowl of red curry chicken coconut noodles garnished with herbs and lime.

Red Curry Chicken Coconut Noodles

ByCasey Monroe

why make this recipe

Red Curry Chicken Coconut Noodles is a delightful dish that brings a taste of Thailand right to your kitchen. It’s easy to prepare and packed with flavors from fresh ingredients like ginger, garlic, and coconut milk. This recipe is perfect for those busy weeknights or a cozy weekend dinner. The combination of spicy red curry and creamy coconut milk creates a rich sauce that perfectly coats the noodles and chicken. Plus, it’s customizable, so you can adjust the spice level to suit your taste!

how to make Red Curry Chicken Coconut Noodles

Ingredients

  • 200 g (7 oz) rice noodles
  • 1 tbsp olive oil
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly minced ginger
  • 500 g (1 lb 2 oz) boneless, skinless chicken breasts, sliced
  • 2 tbsp tomato paste (concentrated puree)
  • 1–3 tbsp red curry paste (see note 1 about spice levels and gluten-free)
  • 1 cup (125 g) sliced green beans
  • 400 ml (13½ fl oz) coconut milk
  • 1 cup (155 g) finely sliced capsicum (bell pepper)
  • Crushed peanuts, to serve
  • 1 lime, cut into wedges, to serve

Directions

  1. Cook the rice noodles according to the packet instructions until just softened, about 2–3 minutes in boiling water. Once they are pliable, rinse them under cold tap water and drain.
  2. Heat the olive oil in a large frying pan over medium-high heat. Add the minced garlic and ginger, cooking for about 30 seconds or until fragrant.
  3. Add the sliced chicken to the pan and cook for 1–2 minutes until the chicken changes color from pink to white.
  4. Stir in the tomato paste and then add the red curry paste. Mix well to combine.
  5. Add the sliced green beans and the coconut milk. Cook for about 2 minutes until the sauce thickens slightly and the beans soften a bit.
  6. Stir in the sliced capsicum and the cooked rice noodles. Heat everything together for an additional minute until the capsicum and noodles are warmed through.
  7. Serve topped with crushed peanuts and a squeeze of lime juice.

how to serve Red Curry Chicken Coconut Noodles

Serve this dish warm in bowls, garnished with crushed peanuts for a delightful crunch and lime wedges on the side for a fresh squeeze of lime juice. It pairs wonderfully with a light salad or some steamed veggies for a complete meal.

how to store Red Curry Chicken Coconut Noodles

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently in a pan over low heat, adding a splash of water if needed to loosen the noodles.

tips to make Red Curry Chicken Coconut Noodles

  1. Spice Level: Adjust the amount of red curry paste to your preferred spice level. Start with 1 tablespoon for a milder dish and add more for heat.
  2. Vegetable Options: Feel free to swap out the green beans or capsicum for your favorite vegetables like broccoli, snap peas, or carrots.
  3. Gluten-Free: Make sure to check the labels on your rice noodles and red curry paste to ensure they are gluten-free.

variation

For a vegetarian option, you can replace the chicken with tofu or a mix of seasonal vegetables. Also, try adding different herbs like basil or cilantro for extra flavor.

FAQs

Can I use other types of noodles?

Yes, you can use any type of noodles like egg noodles or even whole wheat noodles, just make sure to adjust the cooking time as needed.

Can I freeze Red Curry Chicken Coconut Noodles?

While it’s best fresh, you can freeze leftovers for up to a month. Just note that the texture of the noodles may change after freezing.

What can I serve with this dish?

This dish is delicious on its own, but you can serve it with a simple cucumber salad or spring rolls for a complete Thai meal.